First courses

  • 16,00

    Tagliatelle with parmesan fondue (aged 24 months) and chard

  • 16,00

    Potato gnocchi with roast wild duck sauce

  • 17,00

    Ravioli stuffed with sea bass, crustacean and basil

  • 18,00

    Tagliolini pasta with shrimps and mushrooms

  • 18,00

    Spaghetti Monograno with scallop carbonara and bottarga

Hors d'oeuvres

  • 14,00

    Composition of steamed season vegetables

  • 17,00

    Parma ham (18 months aged ) melon and burrata

  • 16,00

    Veal in tuna sauce with capers and rice chips

  • 17,00

    Prawn tempura, zucchini flowers and seasonal vegetables

  • 17,00

    Beef carpaccio, chicory and rice chips

  • 18,00

    Scampi with potatoes mousse / or mushrooms

  • 17,00

    Scallops, queen scallops and hoyster gratinated

  • 17,00

    Raw cuttlefish , cherry tomatoes, rocket “pesto” and pistachios

  • 20,00

    King crab salad, small vegetable gardener and blackbarry vinaigrette

Second course

  • 23,00

    Pink veal loin with porto and mushrrom caps

  • 25,00

    Veal cheek with rosemary cooked 12 hours and served with carrots potatoes in oil

  • 24,00

    Filett of beef with reduction in raboso red wine and artichoke bottoms « in tecia »

  • 23,00

    Tuna on pistachio crust with cream of pumpkin

  • 21,00

    Grilled octopus, « friggitelli »peppers and mashed potatos

  • 20,00

    Slice of bar, spinach and sweet and sour endive